Keto Pork Tenderloin Medallions With Balsamic Glaze
These Keto Pork Tenderloin Medallions are an easy, healthy dinner bursting with flavor. They are lightly breaded, pan-seared, then coated in a delicious balsamic glaze with lemon zest and capers. They are simple enough for a weeknight dinner or impressive enough to serve to guests.
Course gluten free, keto, Low Carb, Main Course, paleo, whole30
Whisk together the almond flour, garlic powder, sea salt, and pepper in a large, shallow bowl.
Trim any extra fat off of the pork tenderloin then cut into 1 ½ - 2 inch medallions.
Heat oil in a large skillet over medium heat. Once hot, use tongs to dredge the medallions in the flour mixture, shake off the excess, and add the pork medallions to the skillet. Do not overcrowd the skillet and cook in batches if needed, rinsing out the skillet between each batch. Cook 2 - 3 minutes per side, or until nicely browned. Do not worry about the pork being cooked through at this time. Once the pork is browned, set aside and quickly rinse out the skillet being careful of the hot steam!
Place the skillet back on the burner and add the balsamic vinegar and chicken broth. Bring to boil. Add the pork back to the skillet. Simmer until the pork is just cooked through (see notes below), 3 - 4 minutes, flipping over after about 2 minutes.
Remove pork to a serving platter.
Add a splash more chicken broth and balsamic vinegar if needed, then, stir the lemon zest and capers into the simmering sauce.
Continue simmering until your sauce has thickened to your desired consistency.
Pour sauce over the pork medallions and serve!
Store leftovers covered in the fridge for 2 to 3 days.
Serving size is quite large - ¼ of a pork tenderloin or 3 to 4 slices with a lot of sauce, depending on the thickness you cut the medallions
Do not over-crowd the skillet and cook in batches if needed, rinsing out the skillet before each batch.
Do not overcook the pork or it will be tough. The USDA recommends cooking pork to at least 145 degrees, resulting in a medium-rare cook with a very slight pink center. Medium is 150 to 155 degrees, Medium-Well is 155 to 160, and Well Done is anything over 160. I don't recommend going over 155 or your pork may end up dry and tough.
I don't recommend substituting the pork tenderloin with a pork loin, roast, butt, or shoulder. If anything, I would recommend thick-cut bone-in pork chops.
Please don't skip rinsing out the skillet between batches and after you brown the tenderloins! Almond flour easily burns to the skillet and can leave a burned taste - which you definitely don't want!
The sauce is fairly thin, if you prefer a thicker sauce, mix together ¼ tsp. xanthan gum with ½ tsp. oil or melted butter. Whisk into the sauce until thickened. For paleo and whole30, use 1 tablespoon of arrowroot or tapioca with 1 Tablespoon of cold water.